If you’re looking for a super tasty way to use up leftover turkey (or chicken) and vegetables, then this Leftover Turkey Enchiladas recipe is the perfect one-pan skillet meal for you! With homemade pumpkin enchilada sauce that’s spicy and delicious, this dish is a great way to spice things up in the kitchen. You can use any leftover Thanksgiving veggies, like roasted butternut squash or Brussels sprouts, or fresh, hardy greens, like spinach or kale. The recipe is also versatile, with options to make it vegetarian, or swap out the turkey for rotisserie chicken or ground turkey. This is a complete meal in one, but if you want to stretch it, you can serve it with some extra side dishes. Leftover turkey will last up to four days refrigerated, so this skillet will keep for two to three days. You can also freeze the cooked enchilada skillet for up to three months. This is just one of many leftover turkey recipes that you’ll love, so be sure to give it a try!

Summery :

– This post contains a Leftover Turkey Enchiladas Skillet recipe
– The recipe uses roasted vegetables, turkey, with pumpkin enchilada sauce
– Variations include a vegetarian option, using rotisserie chicken instead of turkey, and adding black beans or avocado
– The serving size is about 1 1/2 cups with around 315 calories, 27g of carbohydrates, and 33.5g of protein
– Leftover turkey can last up to four days refrigerated and the cooked enchilada skillet can be frozen for up to three months.

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